Poached Haddock

Oxmoor House
6 servings


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2 pounds skinned haddock fillets
1 1/4 cups milk
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
3/4 teaspoon dry mustard
1/4 teaspoon white pepper
2 hard-cooked eggs, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika


Place fish in a well-greased large skillet. Pour milk over fish. Cover; bring to a boil. Reduce heat; simmer 8 minutes or until fish flakes easily when tested with a fork. Remove to a serving platter; keep warm. Reserve milk in skillet.

Combine butter, flour, mustard, and pepper. Add to hot milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add egg, parsley, and salt, mixing well. Pour sauce over warm fish; sprinkle with paprika.

Created date

February 2010